Physicochemical characterization of grewia polysaccharide gum: Effect of drying method

Nep, Elijah I.; Conway, Barbara R.

doi:10.1016/j.carbpol.2010.12.005

Cited by 150 publications

(79 citation statements)

References 14 publications

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“…This finding was also reported by Nep and Conway (2011). As stated by Nep and Conway (2011), drying technique and condition play a significant (p < 0.05) role in altering the characteristics (i.e.…”

Section: Bulk Densitysupporting

confidence: 81%

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Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer

Hedayatnia

Mirhosseini

Amid

et al. 2016

LWT - Food Science and Technology

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This study was conducted to investigate the effects of different fat replacers (i.e. inulin, 0, 2.5, 5 and 7.5% w/w; maltodextrin, 0, 15, 20 and 25% w/w) and agglomeration process on the characteristics of the reduced-fat coffee creamer. In the current work, the partial replacement of the hydrogenated fat with inulin and maltodextrin led to provide the reduced-fat creamer with desirable characteristics as compared to a commercial creamer. In this study, the creamer containing 25% maltodextrin and 7.5% inulin showed the highest glass transition temperature (T g ) and the lowest stickiness and moisture content among all formulated creamers. All instant-creamers from two-stage drying (spray drying followed by fluidized bed drying) had lower moisture content, bulk density, and stickiness as well as higher glass transition temperature (T g ) than the regular-creamer from the one-stage spray drying only. This might confirm the significant positive impact of fluidized bed drying on the physicochemical properties and functional characteristics of the reduced fat creamer. The sensory analysis revealed that the partial replacement of fat with 25% maltodextrin and 7.5% inulin resulted in the most acceptable instant coffee creamer comparable with the commercial product.

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Section: Bulk Densitysupporting

confidence: 81%

“…8a,b). Nep and Conway (2011) reported that the solubility of grewia gum was also significantly (p < 0.05) affected by drying process. They found that the application of different drying techniques resulted in the gums with different molecular weights and different solubility.…”

Section: Solubilitymentioning

confidence: 98%

Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer

Hedayatnia

Mirhosseini

Amid

et al. 2016

LWT - Food Science and Technology

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“…These have been identified as glucose, rhamnose, arabinose, xylose and galactose (Nep and Conway, 2011a). The mean relative concentration of the sugars in the polysaccharide has been previously reported to be glucose (67.14%), rhamnose (6.2%), xylose (2.72%), galactose (9.61%) and arabinose (12.71%).…”

Section: Introductionmentioning

confidence: 94%

“…This crude extract has previously been identified to contain polysaccharides (Okafor, Chukwu & Udeala, 2001;Nep and Conway, 2011a) that consist of five neutral sugars. These have been identified as glucose, rhamnose, arabinose, xylose and galactose (Nep and Conway, 2011a).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of some important physicochemical properties of starch free grewia gum

et al. 2016

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Highlights: High glucose content of grewia gum is the result of high starch content. Grewia gum contains highly acetylated uronic acids. Removal of starch has an impact on the physicochemical properties of the extracts. Rheological behaviour of grewia gum is influenced by changes in pH. 3 AbstractGums obtained by extraction from the inner bark of stems can be found in association with starch, which must be digested in order to obtain a refined polysaccharide isolate. In the present study, grewia gum obtained from the inner bark of the stems of Grewia mollis was shown to co-exist with starch and the effect of starch digestion on the physicochemical properties of the resultant polysaccharide was evaluated.The gum was extracted by maceration of the inner bark in deionized water and isolated by a combination of filtration, centrifugation and finally precipitation with absolute ethanol to produce the crude grewia gum extract (GG). The presence and content of starch in the gum sample was determined followed by enzymatic digestion of the starch using α-amylase (Termamyl 120L) to give a starch-free extract (GGDS). Physicochemical properties of the extracts such as total carbohydrates, total protein, differential sugar composition, NMR, intrinsic viscosity and rheological behaviour of the samples were evaluated.The GG extract had total carbohydrate content of ~ 60 % out of which 11.8 % was starch, and a protein content of 2.3 %. Samples also contained galacturonic and glucuronic acid which were highly acetylated. Both samples had a higher proportion of galacturonic acid than glucuronic acid and contained rhamnose, arabinose, galactose, glucose and xylose as neutral sugars in varying proportions. Rheological measurements on 2 %w/w dispersions of the extracts show minor differences between both the original extract and the de-starched material but were influenced by changes in pH. Keywords:Grewia mollis; polysaccharides; uronic acids; neutral sugars, starch 4 IntroductionGrewia mollis is a shrub native to sub-Saharan Africa belonging to the Malvaceae family. It is cultivated in the middle belt region of Nigeria where the inner bark from the stems of the shrub is pulverised and often used as a thickener in various food formulations.This crude extract has previously been identified to contain polysaccharides (Okafor, Furthermore, the high glucose content of the gum coupled with the fact that the gum is obtained by extraction from the inner bark of the plant Grewia mollis, creates the likelihood of starch being present with the gum. In the present study, the starch content of grewia gum (GG) was evaluated and was subsequently enzymatically digested to give a starch-free extract (GGDS). The physicochemical properties of the two extracts were evaluated, which included a comprehensive evaluation of the uronic and neutral sugar composition, and rheological properties. and 60% were prepared by mixing appropriate amounts of two of the procured commercial standards. Termamyl 120L (heat-stable alpha-amylase) was a kind donation f...

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“…The native gum extract has previously been identified to contain polysaccharides (Okafor, Chukwu & Udeala, 2001;Nep and Conway, 2011a) and has been evaluated as a pharmaceutical excipient in oral formulations, as a binder or sustained release matrix (Nep & Conway 2011b), as bioadhesive 80 (Nep & Okafor 2006;Nep & Conway 2011c) or as a suspending agent (Nep & Conway 2011d). …”

Section: Introductionmentioning

confidence: 99%

Starch-free grewia gum matrices: Compaction, swelling, erosion and drug release behaviour

Nep

Asare-Addo

Ghori

et al. 2015

International Journal of Pharmaceutics

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Physicochemical characterization of grewia polysaccharide gum: Effect of drying method

Cited by 150 publications

References 14 publications

Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer

Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer

Evaluation of some important physicochemical properties of starch free grewia gum

Starch-free grewia gum matrices: Compaction, swelling, erosion and drug release behaviour

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